Perfect Sugar Cookie Bars

Baking is a form of therapy for me; I like to bake during my alone times, whether I’m cheery or crabby, feeling nostalgic or frustrated. When you mind the details and all of the science-y reactions happen according to plan, it’s pure magic.

Unfortunately, it’s not always the proverbial meringue and rainbow sprinkles. One failed recipe and you can find yourself on the baking blacklist—suddenly, people pass or take treats merely out of obligation. I want to help ensure you don’t end up as the person who brings home leftovers or sees your hard work in the trashcan <sniff>.

Cream the butter and sugar together until fluffy. Add the eggs, one at a time, mixing well after each addition. Meanwhile, mix the dry ingredients together in a separate bowl. Add the vanilla to the creamed mixture and then slowly add the dry ingredients.

Press into a greased 13 x 18 inch pan and bake at 375F for 10-15 minutes.

Cool and frost.

Frosting:

1/2 cup unsalted butter, room temperature

1/2 cup shortening

1 teaspoon vanilla

pinch of salt

4 cups powdered sugar

5 tablespoons of milk

food coloring (optional)

sprinkles (optional)

In a mixing bowl, beat the shortening and butter until creamy. Add the vanilla and powdered sugar. Gradually add the 5 tablespoons of milk until you reach your desired constancy.

Warning: Only make these if you have a crowd to feed. Otherwise, you will be tempted to eat the entire pan by yourself. I find the innermost squares most dangerous, as they’re ever-so-slightly underdone. Mmmmmmm. Also, rotate your pan halfway through to brown the edges as uniformly as possible. Delicious!